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Smoked Chicken Drumsticks

Rated as 4.5 out of 5 Stars
864

"These smoky chicken drumsticks are so versatile and easy! I like to use applewood chips or other fruit woods, but maple is also a great choice. Use your favorite BBQ rub. Letting the drumsticks air dry in the refrigerator overnight, combined with a higher smoking temperature, helps prevent rubbery skin that is common when smoking chicken. Serve with your favorite BBQ sauce, if desired."
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Ingredients

10 h 10 m servings 165
Original recipe yields 12 servings (12 drumsticks)

Directions

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  1. Remove drumsticks from packaging and place on a rack over a drip tray or baking sheet. Air dry in the refrigerator, 8 hours to overnight.
  2. Preheat an electric smoker to 275 degrees F (135 degrees C). Add wood chips according to manufacturer's instructions.
  3. Brush drumsticks lightly with vegetable oil. Place drumsticks in a resealable plastic bag and sprinkle with the rub. Toss to coat evenly.
  4. Place drumsticks on the rack in the smoker. Smoke until chicken has reached an internal temperature of 165 degrees F (74 degrees C), about 2 hrs.

Footnotes

  • Cook's Notes:
  • My favorite rub is Brown Sugar BBQ Rub found on this site.
  • For extra-crispy skin, you can place drumsticks under a broiler, in an air fryer, or on a grill for 3 to 5 minutes.

Nutrition Facts


Per Serving: 165 calories; 8.7 1.4 19.5 62 1280 Full nutrition

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Reviews

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The rub I used was a bit hotter than expected. The drumsticks cooked quicker than suggested. Still easy to do and tasted pretty good. I can adjust those thing for the next time.